52 | OCTOBER 3 • 2019 

Detroit Shipping Co.
M

y daughter, Julie, 
and her boyfriend, 
Stephen, recently 
introduced me to the very 
entertaining 
Detroit Shipping 
Company (DSC) 
for an eclectic 
dinner. 
Lead archi-
tect Dominic 
Walbridge, a 
partner with 
Jonathan Hartzell 
and James Therkalsen, has said 
Detroit Shipping Company was 
conceived as a destination to 
bridge the gap between Mid-
town and The District Detroit.
Opened in mid-October 
2018 in the city’
s Cass Corridor 
district, this 12,000-square-foot 
mixed-use venue epitomizes 
urban chic. Shipping containers 
form the building’
s outer walls 
and more containers are repur-
posed inside. 

The warehouse-like setting 
on the main level features long 
wooden communal tables set 
on concrete floors holding 
paper towel rolls and buckets of 
tableware. Food items come out 
on parchment-covered alumi-
num trays instead of plates to 
promote sharing. 
The fun starts with the large 
bar and five food-truck-style 
vendors, not a chain brand 
among them. Original vendors 
since opening day are Brujo 
Tacos & Tapas, COOP for 
Caribbean fusion and Bangkok 
96 Street Food. More recent 
additions are Momo Cha, fea-
turing Nepalese dumplings, and 
Motor Burger, also found in 
Windsor, Canada.
During warm weather, guests 
enjoy a beer garden on the 
patio, a stage and live music. 
The beach volleyball court takes 
up part of the free lot behind 
DSC.

Dogs are allowed on the 
wrap-around Level 2, overlook-
ing the action below. Besides 
artist galleries, vendors are 3200 
Coffee and Creamery, retailer 
Armadillo Printwear and pod-
cast studio Podcast Detroit. 
Sampled 
during two vis-
its, the delicious 
jerk chicken 
wings from 
COOP came 
with a mango, 
slightly spicy 
BBQ sauce and 
mandarin oranges. Their per-
fectly cooked Brussels sprouts 
tasted almost like dessert with 
queso cheese, bacon jam and 
maple glaze. COOP’
s Caribbean 
corn on the cob had all manner 
of shredded cheese and other 
items falling off it. The food 

here and at most of the vendors 
gets pretty messy. 
Pad Thai Roll, with a choice 
of chicken or tofu and spice 
level, is the most popular item 
at Bangkok 96. It’
s presented 
like a sushi roll. I found their 
papaya salad too 
spicy. Bao Buns 
and mango 
sticky rice are 
more choices.
The momos 
(dumplings) 
have a variety of 
fillings and dip-
ping sauces. They’
re yummy.
Motor Classic, the half-
pound burger I tried, has a 
delectable “Motor Sauce.
” It’
s the 
most popular burger along with 
Deux Chevaux and Firebird, 
a chicken burger that includes 
grilled pineapple. 

Esther Allweiss 
Ingber
Contributing Writer

Detroit 
Shipping 
Company

Detroit Shipping 
Company

474 Peterboro, Detroit

 (313) 462-4973

Detroitshippingcompany.com

$$½ out of $$$$

Chummusiyah coming 
to Ann Arbor Nov. 6-20.

T

o the average Michigander, 
it’
s hard to imagine a simple, 
healthy, hearty, well-balanced 
and satisfying meal — on top of pita 
bread. But in the Middle East, hum-
mus is not a condiment. It’
s the main 
event. 
York Food + Drink (formerly 
Morgan & York, 1928 Packard St., 
Ann Arbor) will host Chef Michael 
Savaldi as he launches his latest con-
cept: a hummus popup restaurant 
(chummusiyah). 
Former head hummus chef at 
Hummus Badra (Rehovot, Israel), 
Chef Michael is a highly regarded 
chef of authentic Israeli cuisine. Chef 
Michael is a sabra, born and raised on 
Kibbutz Gezer. The Israeli chummu-
siyah somewhat mirrors the dining 
room of a kibbutz: bustling, noisy, 
lively, social. 
Chef Michael, a true kibbutznik, 
took time after completing his IDF 
service to travel internationally. As he 
sampled dishes of South and Central 
America and Europe, his apprecia-
tion for the simplicity of hummus, 

combined with its health benefits and 
low environmental impact led him to 
Hummus Badra. 
“York is a perfect host for my 
upcoming project,
” he says. “The 
neighborhood oasis that this estab-
lishment has created will mingle with 
the intentions of my cooking and cre-
ate a special experience for guests. I’
m 
calling the popup Hummus Sababa 
— to capture the laid-back, positive 
vibe that we will be creating.
” 
Tommy York, proprietor of York 
Food + Drink, shared that the team 
is “really excited to add Hummus 
Sababa to the York family. We aim to 
offer unique epicurean experiences 
to guests. The bright flavors of Israeli 
cuisine are a delight; we’
re so proud 
to be hosting this popup! We’
re plan-
ning to launch a specialty cocktail 
to complement the dishes offered by 
Hummus Sababa.
” 
Hummus Sababa will be open 
between Nov. 6-20 for lunch Monday 
through Saturday from 11 a.m. – until 
they run out, a 
nd for lunch beginning 
at 6 p.m. until they run out. 

SARAH OKIN 
SPECIAL TO THE JEWISH NEWS

Nosh

dining around the d

Is Hummus
a Meal?

